This preparation of fried pork with sauce comes to the US from Japan. Tonkatsu was invented in Tokyo in 1899, part of a culinary fad called yōshoku—foods that imitated Western dishes. The name of the dish combines the Japanese word ton, meaning “pork,” with katsu, derived from the English word “cutlet.” Tonkatsu was brought to North America by Japanese immigrants to the US in the 20th century. While tonkatsu restaurants are common in Japan, they remain relatively rare in the US. Tonkatsu can also be eaten as a sandwich filling or paired with curry.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 pork cutlets (about ½ -inch thick)
- ¼ cup flour
- 1 egg
- 1 cup panko breadcrumbs
- Vegetable oil, as needed for frying
- 2 Tbsp ketchup
- 2 Tbsp Worcestershire sauce
- Hot mustard, as needed for topping (optional)
Directions
- Season pork cutlets generously with salt and pepper and dusting all sides with a light coating of flour.
- Into one dish add egg and whisk.
- In a shallow bowl add panko breadcrumbs.
- Dip each of the cutlets, first in the egg mixture, then in the panko, scooping panko over each to fully cover.
- Gently press the crumbs into the pork, turning to ensure that each piece is evenly coated.
- In a heavy-bottomed pan heat about 1 inch of oil over medium-high heat until oil reaches 360°.
- Fry the pork in batches, 1 to 2 at a time, 4-5 minutes per side until pork is cooked though and juices run clear.
- Remove to drain on a rack lined with paper towels.
- In a medium bowl, whisk together ketchup and Worcestershire sauce.
- Serve the pork over a bed of rice topped with sauce and hot mustard if desired.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.